American-Style Goat and Black Bean Breakfast Skillet with Toasted Aromatics

In a medium heavy-bottomed pan, brown the goat meat over medium-high heat until deeply seared and fragrant, about 5-6 minutes. Remove and set aside.

In the same pan, add the diced onions and cook until translucent and soft, then stir in the black beans, allowing them to toast slightly for 2 minutes.

Return the goat meat to the pan and pour in the coconut milk. Reduce heat to low and braise gently until the liquid reduces into a creamy, thick coating, about 8-10 minutes.

Fold in the cooked jasmine rice and the Scotch Bonnet ketchup. Stir continuously until the rice is heated through and well-incorporated with the savory goat and creamy beans.

Season to taste with sea salt. Serve immediately in a warm bowl, ensuring the bottom has a slight crust of rice from the residual heat of the pan.